Rice Bread

Rice Bread

Baked Rice Mosa

Gluten free, vegan friendly Rice Bread.

Think fried Hausa Mosa cakes (Masa), then imagine it baked. All made in a blender. Mosa is one of my mum’s favourite hausa snacks. She loves to eat Mosa (or Masa depending on who is saying it) with yaji spice or honey. I’ve been served Mosa with a spinach soup before, it wasn’t exactly my kettle of fish, but my mum likes it.

Rice Bread seems pretty popular in many cuisines and I remember when I first stumbled on this recipe, I was like, this is Mosa now only that it is baked rather than fried, nice. I knew I was going to have to replicate the recipe using our beloved Tuwo rice.

My reason for choosing Tuwo rice is that it is naturally soft and springy, and I read online that the best results are with short-grain rice. Regular parboiled long-grain rice like you will find in Naija markets ( or even basmati, jasmine), glutinous rice, or rice flour all give poor results. Tuwo Rice already makes splendid Tuwo Shinkafa and Mosa (Masa) so it was a no-brainer for me.



Taste wise I’d say the top crust is crunchy while the bread is slightly more chewy than regular bread. I love eating it with honey, you can also spread butter over the warm slices of bread. You can serve it as a snack, a dessert or with a savoury side dish.

Close up shot at the crumb structure of the rice bread. Lovely

Here is how to make gluten free Rice Bread. It is very delicious and worth the try.

Recipe

Ingredients

  • 2 cups raw white rice (Tuwo Rice)
  • 1 cup water, room temp
  • 4 Tbsp vegetable oil (I used coconut oil)
  • 1 tsp salt
  • 3 Tbsp sugar
  • 1 Tbsp instant yeast
  • ¼ tsp Nutmeg (optional)
  • ½ tsp vanilla extract (optional)

Procedure

  • Wash the rice like you would for cooking and soak in new water for 2 hrs (or overnight like I did), at room temp.
  • Drain rice well and add to a high-powered blender along with all ingredients, yeast last.
  • Blend until very, very fine, about 2-3 mins; unblended grains will sink to the bottom, causing problems in the rising/baking process. Blending will make the batter should be warm, and this will help speed the yeast up, it can’t be too hot or else it will kill the yeast.
  • The texture of the batter would be smooth and creamy like melted marshmallow.
  • Pour into a greased rectangular pan. (I used 3 small tin foil pans)
  • Spritz some water on the surface and Let it sit for 20-25 mins.
  • After the time put it in the oven, set your oven to 350°C, (don’t preheat your oven), spritz water on the surface again, and add some water to the base of the oven to create steam in the oven while the bread bakes.
  • Bake till a skewer comes out clean.

The bread may come out looking really white, that’s fine. I wanted to get mine to look brown and almost left it too long.

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